Leek soufflé

Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Use 25 g/1 oz/¼cup grated Gruyère, but substitute the rest of the cheese with a purée made from 450 g/1 lb of leeks or spinach, or 100 g/4 oz mushrooms, cooked in 2 tablespoons of butter, then puréed.